Traditional ham production technology distinguishes 4 modes of processing until the final product: Mediterranean type, Northern European type, American or "country-style" and Chinese ham. Slavonian and Schwarzwald ham are produced according to the North - European type, which during the production has a short ripening period with mandatory prior smoking. The key differences in the technological process of production are in the preparation of leg (in the Schwarzwald ham, but it is unloaded from the bones, while the slaughterhouse is not slaughtered), brining (slavonian ham is salted with kitchen (mineral) salt without additives, while in the Schwarzwald ham the salt is rubbed in with the mixture of spices), and smoking process where in the Schwarzwald ham production for the production of smoke is used fir and spruce sawdust, while for the smoking of Slavonian ham are used types of deciduous trees: beech, grab and the like., and in the length of smoking, Slavonian ham is averageed for 60 days, and Schwarzwald ham for about 3 weeks.